Avocado Bacon Nachos!

In honor of America’s birthday today, I’ve decided to share a new favorite recipe for nachos.

Because nothing says, “Happy Birthday, America!” like food from south of the border.

But seriously.

I discovered this recipe from the latest People magazine which featured the Today Show hosts’s favorite Fourth of July recipes. And apparently, Willie Geist (um, I’m sorry … who?) enjoys serving Mexican food while honoring America.

Because really, when are nachos ever a bad idea?

Never, Willie Geist, that’s when.

I made a slight alteration to Willie’s recipe, adding chopped jalepeños right to the mixture (because I love me some spicy jalepeños), but otherwise it’s the same, and it’s as simple as A-B-C: Avocado, Bacon, Cheese.

I made them yesterday, and God Bless America you guys, these tasty bites of avocado-y, bacon-y, cheesy and spicy heaven made me stand up and wave flags from every nation.

I’ll definitely be making another batch today — as a side dish to our grilled hot dogs and apple pie, obviously.

Avocado Bacon Nachos

*As far as amounts go, you’ll need to adjust for how many you’re planning to serve. I originally made enough for 9 – 10 nachos per person (which was half an avocado and three pieces of bacon), and I can tell you THAT WAS NOT ENOUGH. I could eat 20 of these — no problemo.

1. Dice avocado into small cubes.2. Crumble bacon.3. In a bowl, mix avocado, bacon, a hefty TBSP. of diced jalepeños (or two — your call), and enough cheese to stick it all together (and then some) and mix.

4. Place Scoops on a baking sheet, and add a small spoonful of mixture to each. (This is the time-consuming part, but just hum “America the Beautiful” or “La Cucaracha” while you’re doing it to make the time go by faster.)

5. Bake at 375° for about 5-6 minutes, or until cheese melts and edges of chips start to brown.

6. Serve with sour cream and salsa … and a healthy dose of patriotism.

And yep, I do know it’s Friday, but just look at that nacho I’m holding up there and tell me that isn’t Friday Favorite enough.